I stumbled across this recipe from the Fine Living website:

Caramelized Apple Tart with Trockenbeerenauslese and Thyme Sorbet

Yield: 8 Servings

Trockenbeerenauslese and Thyme Sorbet

1/2-qt. water
4 oz. sugar
1 qt. TBA Riesling
1 tsp. crushed fresh thyme leaves

Directions:

1. Stir water and sugar in heavy medium saucepan over a medium heat
until sugar dissolves.
2. Increase the heat and bring to boil, then allow to cool to room
temperature.
3. Add thyme and TBA and allow to stand and infuse for 6 hours.
4. Pass through a fine sieve and process the sorbet mixture in an
ice cream maker (according to the manufacturer's instructions).

Caramelized Apple Tart

Ingredients:

12 Fuji or Gravenstein apples, peeled, cored and quartered
6 oz. butter
1-1/2 cups sugar
juice of one lemon
1 sheet puff pastry, 1/8-inch thick by 10 inches wide and 15 inches
long, frozen

Directions:

1. Preheat oven to 425 degrees F.
2. In a 12 inch sauté pan, warm the butter until just about to
brown.
3. Add apples, lemon juice and sugar and cook at high heat until
caramelized. You'll need to stir or toss the apples regularly, taking
care not to burn yourself on the caramel.
4. Meanwhile, cut the puff pastry into the shape of a "12" in a
plate using the plate as the template. Use the scraps from the trim to
make borders on the pastry circle.
5. As the apples caramelize, place the pastry circle over the top
and place the pan in the oven. Cook until the pastry is browned and the
caramel is bubbling inside (about 15 minutes).
6. Place the 12 inch plate over the top of the pan and flip it
upside down (the pastry is on the bottom with the caramelized apples on
top) and the whole thing is now on the plate.
7. Pop off the sauté pan and set aside.
8. Serve warm with TBA sorbet.

Chef's note: Wear a long-sleeve shirt when you do this and protect
yourself further with towels on your arms. No bare feet!